ciao! liked the photo and haiku. the trend, to pour balsamic vinegar on mozzarella is not the way it is eaten in italy and i don’t understand how this started, as vinegar is an acidity…mozzarella di bufala is a delicate cheese that should be served at room temperature and it is not ever refrigerated. this cheese comes from the south of italy, and it was in nearby capri, in the summer, when tomatoes abounded, the ‘caprese’ salad (tomatoes, mozzarella and basil) became popular, as it was light, easy and delicious. practically every product from everywhere has now become available worldwide, but the ‘artisanal’ mozzarella does not travel well, so what you find is a ‘packaged’ version of that ‘artisanal’ bufala mozzarella which is now used everywhere, as well whole milk mozzarella, to make ‘caprese’ salad. in the states, i leave the mozzarella a few hours at room temperature and serve it with the ripest tomatoes, a drizzle of the best extra virgin olive oil, sea salt and fresh basil. everyone should eat the way that suits them, i though could not resist to share.
thebestdressup
I am still longing for a ripe red tomato! For some reason only my yellow tomatoes are ready to harvest. But I’ll take what I can get! Lovely haiku with scrumptious summer tomatoes!
My yellow ones are also only just ripening, and I have loads of green ones still. I thought I’d be making green tomato chutney this year, but maybe the rest will turn red yet…
OMG You should hear the storms raging through our area and Colorado just plain crazy and scary tomorrow will be a better day and I hope I still have tomatoes and basil in the garden 60 MPH wind, hail and 4 to 6 inches of torrential rain so far US better stop being bully’s or we will have no place to call home
Words and Herbs 
A delicious Haiku!
😀 A delicious tomato!
Super cute! Such tiny pieces of basil though! Fun idea to make a Haiku out of your tomato harvest.
I always tear the basil leaves up… don’t know why! 😉
ciao! liked the photo and haiku. the trend, to pour balsamic vinegar on mozzarella is not the way it is eaten in italy and i don’t understand how this started, as vinegar is an acidity…mozzarella di bufala is a delicate cheese that should be served at room temperature and it is not ever refrigerated. this cheese comes from the south of italy, and it was in nearby capri, in the summer, when tomatoes abounded, the ‘caprese’ salad (tomatoes, mozzarella and basil) became popular, as it was light, easy and delicious. practically every product from everywhere has now become available worldwide, but the ‘artisanal’ mozzarella does not travel well, so what you find is a ‘packaged’ version of that ‘artisanal’ bufala mozzarella which is now used everywhere, as well whole milk mozzarella, to make ‘caprese’ salad. in the states, i leave the mozzarella a few hours at room temperature and serve it with the ripest tomatoes, a drizzle of the best extra virgin olive oil, sea salt and fresh basil. everyone should eat the way that suits them, i though could not resist to share.
thebestdressup
Thanks for all the info – I still like balsamic vinegar on mine though, even if it isn’t correct!
ciao! everyone should eat what suits them…correct or not…just had to share the point of reference:)
thebestdressup
😉
A Haiku and a recipe in one!
Well, hardly a recipe! I had plenty of time to muse while waiting for that tomato to ripen!
I share your excitement Cathy – we will be eating our first tomato of the year tomorrow 🙂
Congratulations! Hope it’s the first of many! 😉
Ah, the first tomato of the season deserves a little haiku! 😉
And a few whoops of joy!
Yumo!
😀 Several more ripening for the next plate of mozzarella!
Fantastic haiku! I love the way your mind works…and it looks like a haiku-worthy tomato, too. 🙂
Thank you Debra! Funny, the weather says autumn, but my tomatoes taste of summer!
That looks so tasty and tempting!
This may be on the menu again tomorrow. 😉
I find it si hard to believe you only just have a ripe tomato, mine are about to finish! ENJOY!
We have waited so long for them, so we will enjoy every single one! 😀
I am still longing for a ripe red tomato! For some reason only my yellow tomatoes are ready to harvest. But I’ll take what I can get! Lovely haiku with scrumptious summer tomatoes!
My yellow ones are also only just ripening, and I have loads of green ones still. I thought I’d be making green tomato chutney this year, but maybe the rest will turn red yet…
There’s nothing like the flavor of a fresh tomato.
You’re right Susie. They taste so much better when just plucked!
Beefsteak? 😉 Lovely picture!
Beefsteak tomatoes are “Fleischtomaten”… the big ones with fewer seeds!
Oooohhh I thought you hid a big slab of beef underneath those tomatoes 😉
Love to have warm ripe tomatoes from the garden just like this 🙂 Served them this way at my Garden Club meeting 🙂
What good taste you have. 😉 I’m waiting for a couple more to ripen now as the sun hasn’t made an appearance today!
OMG You should hear the storms raging through our area and Colorado just plain crazy and scary tomorrow will be a better day and I hope I still have tomatoes and basil in the garden 60 MPH wind, hail and 4 to 6 inches of torrential rain so far US better stop being bully’s or we will have no place to call home
I just hope those tomatoes survive it Eunice! Take care!
Thanks we made it but sunflowers soaked heads are all down and the river is now running through the yard
My summer was made sweet with the ripening of our first tomatoes…now they have come and are almost gone…yummy delights.
The cold spell we are having has slowed mine down again… I fear the green tomato chutney recipe may have to be put to use after all!
You can’t beat a nice caprese salad (I think that’s what it’s called?!) Delicious! I could eat that for my breakfast!!
If only my tomatoes had done better we probably would have done that too! Nice to hear from you Anna. 😀